Gluten-free tabbouleh is a tasty spin on the traditional Mediterranean dish that you can enjoy even if you cannot have bulgar wheat.
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Tabouli is a salad that comes from Lebanese culture and usually consists of cracked wheat, tomatoes, parsley, lemon juice, and olive oil. It was one of my favorite Mediterranean foods to have before I had to go gluten-free due to my thyroid condition. So now when I make it I use the gluten-free grain quinoa instead.
I like making this recipe mostly in the summer when cucumbers and Jersey tomatoes are in season. Quinoa is a great addition to this salad since it adds a good amount of fiber and protein to your meal. A cooked one-cup serving has about 8 grams of protein and 5.5 grams of fiber.
Equpment Used in this Recipe*
- Mixing bowls
- Cutting board
- Vegetable peeler
- Paring knife
- Saucepan
- Measuring cup
- Measuring spoons
- Spatula
- Juicer
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Gluten Free Tabbouleh with Quinoa
Ingredients
- 1 cup quinoa
- 2 cup filtered water
- 1 pint of cherry tomatoes halved
- 1 medium cucumber peeled and chopped into pieces
- 1 bunch of fresh parsley
Dressing Ingredients
- 1 lemon juiced
- 2 tbsp extra virgin Olive Oil
Instructions
- Rinse quinoa until the water runs clear. Place the quinoa in a medium pot, add water, and bring to a boil.
- Then reduce heat and simmer uncovered until quinoa is tender and all water has been absorbed around 15 minutes.
- Put in a bowl and cool in the fridge for 20 minutes.
- In a medium sized bowl place the parsley, dill, chopped tomatoes, cucumbers, mix together, and then set aside.
- Take the quinoa out of the fridge and add it to the salad ingredients.
Dressing Instructions
- In a small mixing bowl place the olive oil, lemon juice, salt, pepper, and blend together.
Tabbouleah Salad Directions
- Top the tabbouleh salad with the dressing, cover, and shake until well mixed. Refrigerate for 30 minutes and serve.
Video
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